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Sweet and Sour Pasta Salad Twist

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PREP TIME
25 min
COOKING TIME
10 min
TOTAL TIME
755 min
SERVINGS
12 servings
Lunch
Sweet and Sour Pasta Salad Twist
Ingredients
  • 1 (16 ounce) package small seashell pasta
  • 2 cucumbers - peeled, quartered, and cut into 1/2-inch slices
  • 1 sweet onion, halved and thinly sliced
  • 2 green bell peppers, seeded and chopped into 3/4-inch pieces
  • 1 (4 ounce) jar chopped pimento peppers
  • 1 (10.75 ounce) can condensed tomato soup
  • 3/4 cup white sugar
  • 3/4 cup cider vinegar
  • 3/4 cup vegetable oil
Instructions
1
Boil a substantial container of salted water until it reaches its boiling point; cook seashell pasta in the boiling water for 8 to 10 minutes, or until it is cooked through but still retains some firmness when bitten into. Remove from heat and submerge under cold running water to stop the cooking process.
2
Then, combine cooked seashell pasta with sliced cucumbers, chopped onion, diced green bell pepper, and pimento peppers in a spacious bowl.
3
Mix the ingredients together until they are well combined.
4
In another container, whisk together tomato soup, sugar, vinegar, and oil until a smooth consistency is achieved; pour this dressing over the pasta mixture.
5
Gently stir to coat all of the ingredients evenly with the dressing; then, refrigerate the mixture for 12 to 24 hours before serving, stirring occasionally throughout.